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Author: Bob and Robin Young Web page: www.rockinrs.com Marinade any combination of fresh vegetables in this, grill them and you have a "1-Pot Meal".
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| Recipe Type |
| Marinades |
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| Ingredients |
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| 3 cloves |
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Garlic,diced |
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| 1 T |
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Basil, dried |
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| 1½ T |
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Greek oregano, fresh and diced fine |
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| 3 grinds |
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Sea salt |
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| 4 grinds |
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Black pepper, fresh ground |
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| 1½ T |
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Brown sugar, dark brown |
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| 1½ t |
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Balsamic vinegar |
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| ¾ c |
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Olive oil |
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Vegetable medley |
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| 1 |
Add all dry ingredients in a bowl. Stir to blend. |
| 2 |
Add the olive oil and balsamic and whisk to incorporate. A "Motor Boat" is great for this. |
| 3 |
Using any combination of fresh vegetables - (Suggested) Summer Squash, Zucchini, Red Onion, Red and Yellow Sweet Pepper all cut in large chunks - pour the marinade over the vegetables and toss by hand to coat. Set aside for 30 - 60 minutes. |
| 4 |
Grilling is the best way to cook these vegetables, but you can also do them on a stove top. Just be sure to keep the heat fairly low and let the vegies carmelize. Serve hot or chilled in a garden salad. |
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| Yield: 2 cups |
| Preparation time: 30 minutes |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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